Leek & Sweet Potato Braised in Coconut
2 leeks, sliced lengthwise and then into crescents
2 large sweet potatoes, chopped into bite sized cubes
1 bunch of kale, roughly shredded
1 tsp cumin powder
1 tsp coriander powder
1 tsp turmeric
½ cup whole food coconut milk, see recipe
1 tbsp soy sauce
1 cup liquid vegetable stock
2 cups cooked quinoa
Heat a pot over a high heat. Add the leeks and the sweet potatoes. add 1 tsp each of cumin, coriander and turmeric powders. Add half a cup of whole food coconut milk, of 1 tbsp of soy sauce. and 1 cup of vegetable stock. Cover with a lid and cook for about 15 minutes until the sweet potato is soft. Reduce the heat. After cooking for 15 minutes remove the lid. Test to see if the sweet potato is soft. Then add the kale, replace the lid and let the pot stand for 5 minutes. Then serve the kale and sweet potato on a bed of cooked quinoa.
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